Grinding chicken breast to a coarse paste in a food processor makes meatballs that are tender as well as bouncy. Breadcrumbs and parmesan keep the meatballs tender and add flavor. Adding baking soda helps the meatballs absorb broth as they cook, making them plump and moist.
As a working single mother, my mom often relied on the convenience of both instant and canned soups. Without a doubt I’ve tasted them all over the years, and I really can’t say that there was a canned soup that I haven’t liked. That said, the funnily named Chickarina was close to my heart. This canned soup by Progresso was a blast to eat: hearty broth with chunks of chicken, tiny pasta balls, and meaty chicken meatballs. I haven’t had Chickarina soup in years, but instead of buying a can I tried making a full made-from-scratch, home-simmer